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Here is where I will post many of my recipes. Some of these recipes were used in a cooking class, where I provided a live demonstration or hands-on instruction.If you’re interested in keeping abreast of the latest recipes or events, please sign up for the mailing list below.

Once squash has been peeled and seeded, cut into 1-inch cubes, set aside.

Peel and halve the onion, and cut into thin slices, set aside.

Remove dark green leaves from leek, halve the remaining part of the leek, wash thoroughly and thinly slice, add to the sliced onions.

Thinly slice 3 cloves of garlic, set aside.

Cut the stems off the mushroom and reserve, then slice the mushroom into a fine dice.

Finely dice the remaining two cloves of garlic and add to a small pot with enough olive oil to coat the bottom of the pot. Lightly sauté the garlic and then add the mushrooms.

Season with salt and pepper and then add enough beer to come half-way up the side of the diced mushrooms.

Partially cover the pot with its lid, or use a parchment lid with a hole in the center. Bring the contents to a boil and then lower to a slight simmer and allow the mushrooms to cook until there is no liquid left in the pot, about 15-20 minutes.

In a large pot, heat some oil, when hot, add the sliced onions and leek, and cook until begin to sweat. Add the sliced garlic and allow to sauté for 2-3 minutes, without adding color to the garlic.

Add the paprika and curry to the onion, leek and garlic and toast the spices for 2 minutes. Lightly season with salt and a dash of cayenne pepper.

Using a large piece of dark green leek leaf, make a tight bundle with 1 Tablespoon of black peppercorns, the bay leaves and the cloves.

Add the remaining beer, and the spice bundle to the pot and bring to a boil, then lower to slightly higher than a simmer.

Allow the beer to reduce until a thickened/syrupy consistency is reached.

Add the cubed butternut squash and cover with a lid. Allow the squash to steam for 2-3 minutes, then uncover and add the 4 cups of stock, bring to a boil, then lower to a simmer and cover.

Cook the squash until fork tender.

While the squash is cooking, wash the sweet potatoes thoroughly and cut into ½ -inch cubes (leave the peel on). Lightly coat in oil, season with salt and cayenne pepper.

Place in preheated oven and cook until begins to brown – about 12-15 minutes, then flip them over and continue to cook until the exposed side browns. When done, the potato should be soft, but still retain its shape and texture.

Once the squash is fork tender, remove the spice bundle and then blend soup in batches in a blender or by using an immersion blender. Make sure to get a very fine consistency. If you require a finer consistency in the soup, pass the blended soup through a fine chinois or a fine sieve lined with cheese cloth.

Pour the blended soup back into the pot and bring to a light simmer. Add the roasted sweet potato and mix gently.

Taste and adjust the seasoning of the soup, if necessary. Serve the soup in bowls with a spoonful of the mushroom duxelles in the center. Garnish with first cold press olive oil or herb oil. An alternate garnish could be toasted pumpkin seeds.

Combine the graham crackers, butter, sugar, cinnamon and cardamom in a blender and pulse repeatedly until coarse crumbs begin to form.

Pour the crumbs out onto a baking sheet that is lined with parchment paper or foil and place in the oven.

Bake for about 5 minutes, stir, and bake for an additional 5 minutes.

Remove from the oven and allow to cool.

To prepare the pudding, in a medium saucepan, add the sugar, cornstarch, cocoa powder, coffee powder and salt.

Add the egg yolks and whisk together. The consistency should be like wet sand.

While whisking, add the milk and the cream to get an even mixture.

At this point, place the saucepan over a medium heat and continue whisking steadily until the mixture reaches a boil. This point is crucial, do not stop whisking!

Continue whisking while it boils for about 30 seconds, and then remove from the heat.

While the mixture is still hot, add the chopped chocolate, whiskey/scotch/cognac, butter and vanilla.

Continue whisking until all the chocolate and butter has melted and a creamy and smooth consistency forms. Allow to cool slightly.

Once the pudding has cooled enough, spoon about 1/3 cup into each serving dish or in a martini glass. Spread the layer evenly.

Sprinkle each layer with some graham cracker crumbs, and add another layer of pudding on top.

Cover each dish or glass with plastic wrap, making sure the plastic wrap comes in contact with the pudding and place in the refrigerator to cool and set for at least 2 hours.

When you’re ready to serve, take about a cup of marshmallow fluff and place in a microwave safe bowl. Place the fluff in a microwave, and heat on HIGH for about 10-15 seconds. Enough to make the fluff smooth and easy to work with. Top each serving dish or glass of pudding with the warm and soft fluff. Garnish with any remaining graham cracker crumbs and dust with cocoa powder.

1 Tbls unsalted butter (I prefer the Israeli Tnuva brand since it is a little sweet)

1/2 bunch chives, finely sliced

4 thin slices of smoked salmon (try to use the freshest, pale pink you can find)

Salt and black pepper

For the mimosas

Champagne or sparkling wine

Orange juice

Lemon peel for garnish

Preparation:

In a small bowl, combine 2 tablespoons of crème fraîche (or yoghurt) with the freshly squeezed lemon juice, the finely chopped lemon peel and thyme. Season with salt and black pepper to taste. Cover and keep in the refrigerator until ready to serve.

Meanwhile, in a medium bowl, combine the 4 eggs, sliced chives and remaining tablespoon of crème fraîche (or yoghurt). Add a few dashes of salt and pepper and whisk until completely incorporated into a smooth batter.

Layer the slices of smoked salmon, and cut thin strips and set aside.

Over medium-low heat, melt the butter in a medium skillet. When the butter begins to bubble, your pan is ready.

Pour the egg and chive mixture into the pan and quickly agitate the mixture with a spatula to form small curds. Continue to cook the eggs until the desired doneness is reached. I prefer mind moist but not runny.

Divide the scrambled eggs between two plates and add the thin strips of smoked salmon on top.

Garnish with a healthy dollop of the crème citron and serve. Goes deliciously well with toasted slices of multi-grain bread.

To make mimosas, pour into a champagne flûte 2 parts champagne to 1 part orange juice. Garnish with a slice of lemon peel.

Place the raw nuts in the food processor and pulse until they are coarsely ground. It’s important not to over-process the nuts, otherwise you will lose the crunchiness. Remove the nuts into a separate bowl.

Add the pitted dates in the food processor and process until they form a gooey ball. This process may take some time, but with enough patience, the ball will form. If the ball doesn’t seem to be forming at all, you may add a teaspoon or two of lemon juice or oil.

Once the ball has formed, remove from the processor and begin to mix in with the nuts by hand. A dough-like paste should form which you can then begin to line into your pie dish. You may form the crust as thinly or as thickly as you like.

Once you have finished lining your pie dish, cover with plastic wrap so that the plastic touches the surface of the crust and refrigerate for 10-15 minutes to allow the crust to set.

Fill the crust with any filling you like. Slice up and serve!

KALE BASIL-CURRY

This is a strong-flavored and delicious meeting of India and Italy. Nothing is more important in a diet than eating large amounts of greens and this provides a healthy dose.

Yield: 6 side-dish servings

Ingredients:

2 bunches curly or dinosaur kale, torn into bite-size pieces

1 – 2 lemons, juiced

¾ cup macadamia nuts (may substitute with almonds)

⅓ – ½ cup pine nuts (may substitute with almonds)

⅓ cup first cold press olive oil (aka extra virgin)

2 Tbs coconut oil

1 – 2 bunches fresh basil

2 handfuls spinach

1 – 3 cloves garlic (optional)

1 – 2 Tbs Indian curry powder (may use more or less, to taste)

1 tsp black pepper or cayenne pepper

1 Tbsp raw honey

Salt, to taste

Preparation:

First prepare the kale by removing the stems and tearing into smaller pieces. Since kale is a very dense and protein-packed leaf, it helps to massage the whole bunch by hand with a little bit of lemon juice and sea salt. Allow it to sit with the lemon juice and salt until it wilts. Drain any excess liquid.

Rinse the basil well by placing in a large bowl and filling with water. Dislodge any sand and dirt, drain and refill with water. Repeat for a total of 3 times to ensure that the basil is clean. Wash the spinach in the same way. Make sure that both your basil and spinach are dry (you may use a salad spinner if you have one).

Begin processing or blending until most of the ingredients have begun to combine. At this stage, add the coconut oil and continue blending. Once the coconut oil has been fully incorporated, drizzle in the olive oil until your sauce forms.

Serve as little or as much of the sauce over the kale as you wish.

Turkey-Pear Crostini

I think this recipe is so delicious and a great way to use seasonal ingredients, not to mention a really nice way to serve your leftover turkey.

Brush the baguette slices all over with oil and season with salt and pepper.

Arrange the slices in a single layer on a large baking sheet and bake for about 3 minutes. Turn the slices over and bake for another 2-3 minutes. Remove from the oven and set aside.

Meanwhile, in a large bowl, whisk together the freshly squeezed lemon juice and maple syrup. Season with salt and pepper to taste and set aside.

Toss the pear dice in half the maple syrup mixture and arrange them on a large, parchment-lined baking sheet, preferrably as one layer.

Roast the pear dice for about 5 minutes, at which point toss the pears over so they can evenly brown and roast for an additional 5-8 minutes, or until they are tender and golden. Remove from the oven and set aside.

Toss the parsley with the remaining maple mixture.

Combine the pear dice with the cut up or shredded turkey and toss evenly.

Top each crostini with the turkey and pear mixture and lightly garnish with the remaining maple and parsley dressing.

Butternut Squash and Apple-With-Honey Bisque

This is a great dish since it incorporates the apples of the Rosh Hashana season, with some honey of the holiday. Also, this soup can be made in advance and tastes even better the next day (and the day after…)!

Yield: approx 4 servings

Ingredients:

2 Tablespoons First Cold Press Oil (aka Extra-Virgin Olive Oil)

1 medium onion, cut in half and thinly sliced

3/4 apple juice or cider (if you have a juicer, juice 1 1/2 cups fresh apple juice then bring to a boil in a saucepan and reduce until about 3/4 cup of concentrated juice is left)

In a large saucepan, heat the oil over a medium heat. Add the onions and cook, stirring occassionally, until golden (approx 8 minutes).

Add the apple juice/cider/reduction to the pan and cook until it gets syrupy (about 3-5 minutes).

Add the butternut squash cubes (optionally the smoked paprika) and the chicken stock to the pan. Bring the entire contents to a boil, then lower to a simmer and cover. Allow the squash to cook until it gets tender (about 40 minutes).

Either in a blender or with an immersion blender (hand-held model), purée the soup and return to the saucepan. Add the soy cream and honey, and stir. Season with salt and pepper to taste. Keep warm.

Heat a medium and shallow skillet with the Earth Balance over high heat. Add the cubed apple pieces. Cook until the pieces begin to get golden around the edges (about 2-4 minutes). Remove from the skillet to a plate or bowl and lightly season with salt and pepper.

Serve warm bisque in a bowl and garnish with sautéed apples.

NOTE: If cutting and peeling the squash is very difficult, I recommend cutting it in half, lengthwise, first. Then, scoop out the seeds, lightly season with salt and pepper and brush with olive oil. Then, on a baking sheet, cut-side down, place the squash into a preheated 375° F oven and roast until the outer skin begins to blister. At this point, remove from the oven and allow to cool. Once cooled, you can scoop the butternut squash and proceed with step 3 above. However, do not cook the squash until it gets tender as it is already cooked. In this case, allow the squash to fuse in flavor over a low simmer for about 5-10 minutes instead, the continue onto step 4.

Zucchini Latkes with Sage and Pine Nut Yoghurt Sauce

The Middle Eastern alternative to the Eastern European potato, adding flavors from the Mediterranean to create this lighter and healthier alternative. While the latkes may be a little time-consuming, they are really easy to make, and the yoghurt sauce can even be made a day in advance.

About 1 cup blended olive oil for frying (blended olive oil has a higher smoking point than extra virgin olive oil, so it will withstand higher cooking temperatures and make the latkes nice and crispy without getting soggy).

Latke Preparation:

Grate zucchini using medium shredding disk of a food processor, or grate by hand.

Transfer to a fine colander or sieve and toss with 2 teaspoons salt.

Let stand 30 minutes and allow to drip excess liquid over a plate or in the sink.

Squeeze zucchini, in batches, in a kitchen towel or cheese cloth to remove as much liquid as possible.

Transfer zucchini to a large bowl and stir in bulgur or bread crumbs, a 1/4 cup at a time.

Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers.

Scoop 2 tablespoon mixture per latke into skillet (6 to 8 per batch).

Flatten with a fork or the back of a spoon to form 2 1/2-to 3-inch pancakes.

Fry until golden brown, about 2 minutes per side (adding more oil as necessary).

Transfer to a paper-towel-lined baking sheet and keep warm in oven.

Yoghurt Sauce Ingredients:

1 3/4 cups labneh (thick Middle Eastern yogurt cheese) or two 7-ounce containers plain Greek yoghurt (Chobani is a good brand). There are also a number of kosher soy yoghurt alternatives that would be delicious if you need to make this pareve.

Meanwhile, set your rack at lowest position in oven and preheat to 450° F.

Place the whole cumin seeds in a small pan, and over high heat, quickly toast the cumin to help develop the oils and deepen the flavor. About 3 – 5 minutes, until you hear them pop.

Quickly remove the cumin into a bowl and allow them to cool off.

Once the cumin has cooled, in small batches, place a handful of the whole cumin on a cutting board and with the end of a pot or side of a knife, crush the cumin coarsely.

Place a layer of aluminum foil on a baking sheet and brush with 1 Tablespoon of olive oil.

Combine the other Tablespoon of olive oil with the crushed and ground cumin in large bowl.

Add potatoes and toss to coat then sprinkle with salt and pepper.

Arrange potatoes, cut side down, on the baking sheet and roast covered with aluminum foil for about 5 minutes to allow the potatoes to steam a little and infuse with the cumin flavor.

Uncover and allow the potatoes to roast until cut sides are brown, about another 5-7 minutes.

Remove from the oven and allow to cool slightly.

Arrange potato halves, cut side up, on platter.

Top each with 1 teaspoon crème fraîche, 1 salmon strip, and ½ teaspoon caviar (try to avoid using a metal spoon as it will impart a metallic flavor. Mother-of-pearl spoons are best, but plastic spoons work swell in a pinch).

½ Bunch of Italian Flat-Leaf parsley (curly parsley is also good, but much harder to wash)

Preparation:

Preheat the oven to 350° F

Cut the baguette on a bias (diagonal cut), about ½ inch thick.

Place the sliced baguettes into a large bowl, and drizzle with olive oil, mix and combine the baguette slices to be evenly coated with oil.

Place some parchment paper onto a sheet tray or baking sheet, and lay the baguette slices in even rows, and place into the oven.

Lightly salt and pepper the oiled baguettes, ensuring they get evenly coated. Make sure to not over season the slices; you really want a very light and subtle seasoning.

Very lightly toast the slices, cooking them for about 5 minutes on one side, then flip them over and toast them for about another 5 minutes. You really don’t want to brown them so much as get the outside crust a little bit toasty, and the inner white bread should only be slightly dry, but still have a level of softness.

When they’re done, take them out of the oven and remove them from the sheet tray. They’ll continue to toast on the hot tray, so put them on a cool plate. Also try not to stack them as the steam will soften the middle layers.

While the baguette slices are toasting, brush the mushrooms clean with a lightly damp towel, and then slice off the stem so you are left with the cap and a flat underside surface.

Cut the mushroom caps into quarters, and set aside. Larger caps can be cut into halves first, and then those halves into thirds.

Slice the garlic cloves into thin slices, and set aside.

Place enough oil to just cover the surface of a shallow and wide medium flat skillet, and heat under high flame.

Let the oil and skillet heat until the surface of the oil begins to shimmer, but before the oil begins to smoke – if it’s smoking, then the skillet is too hot and immediately remove it from the heat and allow it to cool slightly.

Add the chopped mushroom caps, enough to loosely cover the surface of the skillet. You don’t want to overcrowd the pan, so as to not allow the proximity of the mushrooms to steam each other, what you want to do is sauté the mushrooms by extruding the inherent moisture that mushrooms have and browning the mushrooms.

If you have too many quartered mushrooms to sauté all of them at once, sauté them in batches, making sure to evenly distribute the sliced garlic between the number of batches you will need to sauté the mushrooms.

After about 3 minutes of sautéing, add the slices of garlic to the pan, and mix the ingredients evenly together. Continue the sautéing until the mushroom get smaller and darken in color. Try not to let the garlic burn and if you feel like it’s about to burn, lower the heat. You should sauté for about 7 minutes.

At this point, remove the sautéed mushrooms and garlic onto a cutting board, and with a chef’s knife, begin to give the mushrooms and garlic a rough chop. You want small dice, but not mushroom purée. Transfer the chopped ingredients to a bowl.

Make sure to clean the flat-leaf parsley very thoroughly by soaking it in water at least 2-3 times, refreshing the water between each round of soaking. After you’ve cleaned it of all the dirt and sand, make sure to thoroughly dry the leaves, because when you chop them while they’re wet they tend to get mushy and pasty.

When the leaves are dry, bunch them up under your fingers into a tight ball, and chop the leaves. You want to get a fine parsley chop to the leaves.

Mix the chopped parsley with the chopped mushrooms and garlic in a bowl.

Season lightly with salt and pepper, and make sure to taste the mixture until it is seasoned to your taste.

With a spoon, scoop up the mushroom mixture and top one side of the toasted baguette slice. Continue until all the slices have a topping.

You can keep the topped croutons warm in a 150°F oven until you are ready to serve.

4 cloves garlic, crushed (you may use more if you like it more garlicky)

½ bunch fresh parsley, finely chopped

1 pkg white button or cremini mushrooms

2 Tbs or more fine bulgur wheat (depending on mixture consistency)

2 tsp paprika (or if you like it a little spicy, you may use spicy paprika)

Salt, to taste

Black pepper, freshly ground, to taste

1-2 whole eggs

Vegetable or Blended Olive Oil

Preparation:

Combine ground meats into a large bowl.

Add to the meat the tomato paste, onion, garlic, parsley, paprika, and pepper.

Wipe mushrooms with a damp paper towel, and chop into quarters. Season with some salt and pepper, allowing the salt to extract some of the liquid from the mushrooms.

Heat oil in a wide, shallow skillet with some oil until hot.

Just as the oil begins to shimmer, add the chopped mushrooms and allow them to release their liquid.

Cook mushrooms until they’ve browned, and remove to a cutting board.

Once the mushrooms have slightly cooled, roughly chop them into a fine, tartar-like consistency. Add to the bowl with the meat.

With clean hands (make sure to take off any rings), begin to incorporate all the ingredients into the bowl. Be careful not to overwork the meat, just enough to begin to combine all the ingredients.

Once the ingredients have incorporated, add first one whole egg and once again, combine the egg with the meat. If the consistency of the meat seems too “dry,” add the second egg and combine. The eggs will help to bind the meat and other ingredients together.

At this point, sprinkle in the fine bulgur wheat and combine with your hands. It’s important to be able to feel the texture, as the bulgur wheat absorbs any excess liquid and helps to bind the ingredients together. Continue to add the fine bulgur wheat in small amounts until you reach the correct consistency. When formed into a ball, the meat mixture should stick to itself and hold together without being excessively moist. If it’s too dry and brittle, it may fall apart and you may need to add an additional egg. If it’s too moist, let the ingredients sit for a while longer, allowing the bulgur to absorb the excess liquid and add more bulgur wheat if necessary.

Portion out either 4 regular size burgers, or 8 slider burgers. With each portion of meat, pass the meat from hand to hand, forming a ball. Once the ball is formed, flatten it out into a patty shape in between your hands.

Set aside the patties on a plate for when you’re ready to grill.

Once your grill is hot and brushed with oil, place the patties on the grill, and allow to cook for about 3-6 minutes on each side, depending on how well-done you prefer your burgers. Keep in mind that the slider burgers will cook slightly faster than the regular size patties.

Serve with grilled burger buns or English muffins and the typical additions of lettuce, tomato, raw and/or grilled onions and various condiments.

Grilled Rosemary & Garlic Chicken Cutlets

This dish is quick and easy to prepare, plus it’s healthy and flavorful. The preparation can even be done up to a day in advance.

Yield: Approx 12 servings

Ingredients:

12 Boneless and skinless chicken breasts (approx 6-7 oz each)

3 Tbs First Cold Press Olive Oil (approximate)

¼ Cup Fresh rosemary, chopped (or 2 Tbs crushed dry)

5 garlic cloves, crushed

Salt, to taste

Black pepper, freshly ground, to taste

Preparation:

Since chicken breasts are thicker on one end and thinner on the other, it’s important to make sure you have an even thickness before you’re ready to throw them on the grill to ensure even cooking time. One method is to pound it out to an even thickness, the other is to butterfly.

Pounding: lay one chicken breast in between a folded piece of plastic wrap, making sure to put it in the center. With the flat edge of your chef knife or a sauce-pan, pound out the thicker side so that you get an even ½-inch thickness.

Butterfly: lay the chicken cutlet flat against your cutting board, oriented lengthwise. With the flat of one hand, press down on the chicken breast, and with the other hand, cut through the center of the breast across, but not completely through. This will allow you to fold out the breast into a wider piece that’s even in thickness.

In a large bowl, mix together all the herbs and spices: garlic, rosemary, salt, pepper and oil.

Add the chicken to the oil and spice mixture and toss until all the breasts are evenly coated. Allow to marinade at least 30 minutes.

Allow your grill to get hot, and make sure to coat them with oil to prevent sticking. Also, if you prepare the breasts a day in advance, bring them to room temperature before putting them on the grill, otherwise they’ll stick.

Grill the breast about 6 minutes on each side, turning once. It’s important not to play with the chicken once it’s on the grill, otherwise you won’t get those beautiful grill marks.

Middle Eastern Flank Steak Rub

Flank steak is great for grilling because it’s not too expensive, and since it’s naturally a thinner cut of meat, it grills up quickly and easily. Flank steak also really lends itself well to rubs and marinades because of its shape and type of meat.

Yield: About 10-15 servings

Ingredients:

1 Flank Steak (about 20 oz – 1¼ lb)

First Cold-Press Oil

For the rub:

1 tsp Salt

1 tsp Coriander, ground

1 tsp Cinnamon, ground

½ tsp Black pepper, freshly ground

½ tsp Cumin, ground

½ tsp Nutmeg, freshly ground

½ tsp Spicy Paprika (optional)

Preparation:

Mix all the spices together in a small bowl, and ensure that they are evenly mixed.

Wash and thoroughly dry the flank steak. If it was frozen, make sure to completely thaw it out first (preferably overnight in the refrigerator). It’s important that the steak be rubbed dry before applying the spice rub.

Evenly coat both sides of the flank steak with the spice rub mixture, massaging it with your fingertips into the meat.

Lightly coat the outside of the spiced steak with some oil – you want it to be glistening.

Allow the steak to marinade in the rub for at least an hour, but no more than 3 hours, in the refrigerator.

About a half hour prior to when you’re ready to grill the steak, take it out of the refrigerator and allow it to come to room temperature.

Make sure your grill is nice and hot, and brush it with oil before you place the steak on the grill.

Let it cook for about 5-6 minutes, letting the grill marks form on one side.

Flip it once, and allow it to cook for an additional 5-6 minutes on the other side.

Remove the flank steak from the grill, and allow it to rest for at least 10-15 minutes to allow the juices to redistribute.

While the blender is on, drizzle in the oil, and season with salt and pepper.

In a large bowl, combine the corn, sliced radishes, sliced onion and parsley.

Drizzle the dressing and toss together.

Adjust the seasoning to taste.

Note:
You may grill the corn first if you wish to add an additional flavor and dimension to your salad. In order to do so, husk the corn, and lightly brush it with some oil. Place it on the hot grills and allow the corn to char in some places, turn as necessary to char the rest. Keep in mind, you don’t really want to “cook” the corn, just to give it that smoky grilled flavor.

Line a sheet tray with paper towels, and arrange slices of tofu on the paper towels.

Layer an additional layer of paper towels over the tofu slices, and place an additional sheet tray over the slices. Place weights on the top sheet tray, and allow tofu to exude its liquid to be absorbed by the paper towels – about 15-30 minutes.

Once tofu has been pressed, cut the slices into ½-inch dice.

In a large bowl, combine the soy sauce and toasted sesame oil, and mix in the tofu dice. Allow to marinade for about 10 minutes.

Meanwhile, prepare the thin noodles to al dente according to the box. Immediately remove from the pot and place into an ice bath to stop the cooking. Alternately, you may cook the noodles for 2 minutes less than indicated on the box, immediately drain, and add to bowl with the tofu, soy sauce and sesame oil. Allow to stand.

The sesame paste in the jar will have separated into the oil and paste, make sure to mix and homogenize the contents together thoroughly with a spoon or hand mixer prior to measuring out the paste.

When paste and oil are fully incorporated, measure out ½ cup of the sesame paste and place it into a separate bowl.

With a hand mixer on the slow setting, mix the sesame paste while slowly drizzling half the amount of water.

Add the juice of half a lemon, while continuing to mix.

Slowly drizzle in the remaining amount of water.

Season with ground cumin and salt to taste.

Adjust the flavor with lemon salt if necessary to give it a certain lemony tang.

Finish off by adding the minced garlic and finely chopped cilantro, and combine.

Add the sliced red pepper and julienned scallion to the noodles, and dress with the tehina.

Watermelon and Arugula Salad with Walnuts

This is a light a refreshing salad, mixing the juicy sweetness of watermelon with the crisp peppery-ness of the arugula and warmth of the walnuts. For an added dimension, you may grill the watermelon prior to cutting it.

Yield: Approximately 4 servings

Ingredients:

3 lbs watermelon, cut into 1-inch cubes

1 small red onion, thinly sliced

1½ cups arugula

⅓ cup fresh orange juice

2 Tbs fresh lime juice

2 Tbs red-wine vinegar

1 cup coarsely chopped walnuts (optional: toasted)

2 Tbs First Cold-Press Oil

Salt, to taste

Black pepper, to taste

Preparation:

If you wish to grill the watermelon, cut slices out of a quarter of watermelon about 1-inch thick, lightly brush with some oil and lightly season with a pinch of salt and sugar on both sides and place on top of a hot and oiled grill. Allow to grill on each side for about 2-3 minutes, turning only once.

Combine the diced watermelon, arugula, walnuts and sliced red onion in a bowl and toss.

In a separate bowl, combine the orange juice, lime juice and red-wine vinegar. Slowly whisk in the oil.

Lightly drizzle the vinaigrette over the salad and gingerly toss together.